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Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.
The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.
Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.